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The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.
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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh cantaloupe, honeydew, peaches, strawberries, and apples are pureed to make a quick and delicious breakfast or picnic side dish.
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Pesto and cheese-flavored scrambled eggs, brightened with cherry tomato slices and marinated artichoke hearts, are wrapped up in a flour tortilla with a slice of turkey bacon for a light, savory wrap that's perfect for breakfast or lunch.